Rajma Curry

Ingredients

• 1 cup rajma
• 3 onions
• 3 tomatoes
• 3 green chillies
• 1 tsp red chilly powder
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• 1 tsp garam masala powder
• 2 tsp oil
• salt to taste
• water as required

Directions to Prepare

• Soak rajma for over night.
• Cook rajma by adding some salt till it is done.
• Take oil in a kadai fry onions till they turn into golden brown,add finely chopped tomatoes and let it cook.
• Cool it and grind this mixture to paste.
• Heat little oil in kadai,add green chillies,mustard seeds,ginger garlic paste and saute it for 1min.
• Add cooked rajma,onion tomato puree,salt,red chilly powder,turmeric powder,coriander powder,mix it well and leave it for 2mins.
• Add water as required,simmer it and cook it for about 15mins.
• Add garam masala powder and mix it well.
• Serve hot with rice.

Panasa Ginjala kura/Jackfruit Seeds Curry

Ingredients

• 10 - 15 panasaginjalu/jackfruit seeds
• 2 nos grated onions
• 2 nos tomatoes
• 3 green chillies
• 1/4 tsp turmeric powder
• 1 tsp chilly powder
• 1 tsp coriander powder
• 1 tsp mustard seeds
• 1 tsp garam masala powder
• 4 curry leaves
• salt to taste
• 3 tbsp of oil
• water as required

Directions to Prepare

• Remove the outer white shell and make the seeds into two halves.
• Take oil in a pan,add all temperings to it.
• Now add grated onions,green chillies,salt to taste,turmeric powder,chilly powder and coriander powder and leave till it turns light brown.
• Add tomato puree and let it cook until the raw smell evaporates.
• Add jackfruit seeds leave it for 2mins,add some water and let it cook until the seeds are cooked softly.
• Add garam masala powder and serve with hot rice.

Gobi Paratha

Ingredients

• 1 cup grated gobi
• 3 cups wheat flour for paratha
• 4 green chillies(cut into very small pieces)
• 2 tbsp butter/ghee/oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• salt to taste
• coriander leaves
• water as required

Directions to Prepare

• Mix the dough well and keep it aside for 20 - 30 mins.
• Take oil in a pan.
• Add mustard seeds,cumin seeds and fry them.
• Add grated gobi,chillies,coriander powder,mix it well and leave it for 5 - 10 mins.
• Cut coriander leaves very thinly and add it to the above and mix it well.
• Take chapathi dough and make it into medium size dumplings.
• Roll the dough into round size.Ensure that the edges are thin while the middle portion is thick.
• Now take the stuffing and keep it in the middle of the roll and close the edges to making it into a dumpling.
• Roll the dumpling again to spread the stuff evenly.Similar to athick pizza crust/roti.
• Put the roll/paratha on the pan and cook it.
• Add little ghee/butter on both sides of paratha.
• Serve hot with lime pickle and curd.

Corn Toast

Ingredients

To Prepare White Sauce

• 1 tbsp maida
• 2 cups milk
• Pepper powder to taste
• Oregano to taste
• salt to taste

To Prepare Corn Masala

• 6 slices bread
• 1 no onion
• 1 no tomato
• 1 cup corn
• 1/2 tbsp chilli powder
• Salt to taste
• 1/4 tbsp garam masala powder
• 1/2 cup grated chesse
• oil as required

Directions to Prepare White Sauce

• Heat butter/ghee in a pan.
• Add all purpose flour(maida) and fry it.Stir it continuously for stopping it to burn.It should not turn brown.
• Switch of the stove and add half cup of milk and stir nicely not to form lumps.
• Now all add the remaining milk and cook it in slow flame stirring it well till the sauce is thick.
• Now add salt,pepper powder and oregano to sauce and keep it aside.

Directions to Prepare Corn Masala

• Heat oil in a pan.
• Add onions and saute it till they are done.
• Add Sliced tomatoes and saute it well,if required add little water to it.
• Add salt,chilli powder,masala powder and mix it well.
• Add boiled corn and cook it for 4 - 5 mins.

Directions to Prepare Toast

• Take the bread slices and spread the corn masala on the top of each slice,now apply white sauce over that.
• Sprinkle cheese over that,cook in grill mode for 2 - 3 mins or untill the cheese melts.

Tip

We can also use mint chutney/tomato ketchup instead of white sauce.

Spinach/Palak Paratha

Ingredients

To Prepare the Dough

• 3 cups wheat flour
• Salt to taste
• Water as required

Directions to Prepare

Mix the dough well and keep it aside for 20mins - 30mins.

For making the stuffing

• 1 bunch of spinach finely chopped
• 4 green chillies finely chopped
• 1 tsp oil
• 1 tsp ginger garlic paste
• 1 tsp coriander powder
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• Salt to taste

Directions to Cook

• Heat oil in a pan.
• Add spinach,green chillies,ginger garlic paste,salt,turmeric powder,coriander powder,chilli powder and mix it well.
• Fry it until the water is completely evaporated,mixing in between.
• Take chapathi dough and make it into medium size dumplings.
• Roll the dough into round size.Ensure that the edges are thin while the middle portion is thick.
• Now take the stuffing and keep it in the middle of the roll and close the edges to make it into a dumpling.
• Roll the dumpling again to spread the stuff evenly.Similar to a thick pizza crust/roti.
• Put the roll/paratha on the pan and cook it.
• Add little ghee/oil on both sides of paratha.
• Serve hot with any pickle and curd.

Pesarattu curry

Pesarattu with combination of upma is very famous in Andhra Pradesh.I love pesarattu very much.Ravva upma is a good combination with pesarattu.I love to eat pesarattu sitting leisurely with upma on sundays.When ever my mom used to make pesarattu she used to prepare curry out of pesarattu.

Ingredients

• 2 cups green gram/moong dal
• 2 onions finely chopped
• 4 green chillies
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 3 tsp ginger garlic paste
• 2 tsp cumin seeds
• 1 tsp garam masala powder
• salt to taste
• oil for cooking
• water

Direction To Cook

• Wash and soak the green gram in water for atleast 6hrs.
• Drain the water and grind to make a coarse paste,also grind green chillies,cumin seeds,ginger garlic paste along with the green gram.
• Now heat the tava and apply little oil to it.
• Put the batter on the tava and spread it to make it like a uttappam.
• Cook on both sides till it becomes light brown.
• Now cut the pesarattu into 2 inches square pieces and keep them aside.
• Heat oil in a pan.
• Add onions,salt,coriander powder,chilli powder,turmeric powder and saute it well.
• Add pesarattu pieces to it,mix it well and leave it for 2mins.
• Add water as required and allow it to cook on a low flame for 5 mins.
• Add garam masala powder,mix it well and leave it until the water is completely evaporated.
• Serve hot with rice.

Tips

You can also add tomatoes for a different taste.